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Optimization of Food Matrices Enriched with Bioactive Compounds from Fruits and Vegetables

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Optimization of Food Matrices Enriched with Bioactive Compounds from Fruits and Vegetables UNIVERSITÀ DEGLI STUDI DI FOGGIA PhD Course in “HEALTH FOOD INNOVATION AND MANAGEMENT” (XXXI CYCLE) Coordinator: Prof. Matteo Alessandro Del Nobile OPTIMIZATION OF FOOD MATRICES ENRICHED WITH BIOACTIVE COMPOUNDS FROM FRUITS AND VEGETABLES Tutor: PhD student: Dr. Amalia Conte Dr. Valeria Marinelli Co-tutor: Prof.ssa Claudia Piccoli 2017 - 2018 Index Abstract ................................................................................................................................ 1 1. INTRODUCTION ........................................................................................................... 5 1.1 Overview of the Current Food System ........................................................................ 5 1.2 Food sustainability ........................................................................................................ 7 1.3 Waste management ....................................................................................................... 9 1.3.1 Food Waste .......................................................................................................... 13 1.3.2 Food waste or by-products? ................................................................................. 16 1.4 Valorisation of food by-products ............................................................................... 23 1.5 Extraction techniques of bioactive compounds ........................................................ 25 1.6 Microencapsulation of bioactive compound ............................................................. 29 1.7 By-products for food enrichment ............................................................................... 32 1.7.1 Cereal based-products ........................................................................................... 33 1.7.2 Meat-based products .............................................................................................. 35 1.7.3 Fish-based products ............................................................................................... 37 1.7.4 Dairy products ....................................................................................................... 38 2. OBJECTIVE ................................................................................................................. 42 3. MATERIALS AND METHODS ................................................................................. 43 3.1 Case study: Wheat Bread Enriched with Artichoke By-Products .......................... 43 3.1.1 Raw materials ........................................................................................................ 43 3.1.2 Chemicals ............................................................................................................... 43 3.1.3 Bread making process ............................................................................................ 43 3.1.4 Sensory analysis .................................................................................................... 45 3.1.5 Extraction of bioactive compounds ....................................................................... 45 3.1.6 Chemical analysis .................................................................................................. 46 3.1.6.1 Determination of Total Polyphenol Compounds ............................................. 46 3.1.6.2 Determination of Total Flavonoid Compounds ............................................... 46 3.1.6.3 Determination of Antioxidant Activity ............................................................. 46 3.1.7 Glycaemic index of bread ...................................................................................... 48 3.1.8 Statistical analysis .................................................................................................. 48 I 3.2 Case study: Production of Watermelon-based Candy without Waste and Fortification with orange by-products ............................................................................ 49 3.2.1 Raw materials ........................................................................................................ 49 3.2.2. Chemicals ............................................................................................................. 49 3.2.3 Jelly candy formulation ........................................................................................ 50 3.2.4 Sensory evaluation ................................................................................................. 51 3.2.5 In vitro digestion of candy ..................................................................................... 51 3.2.6 Chemical analyses .................................................................................................. 51 3.2.6.1 Determination of total phenolic compounds ................................................... 52 3.2.6.2 Determination of total flavonoids .................................................................... 52 3.2.6.3 Determination of antioxidant activity .............................................................. 52 3.2.7 Quality Index ......................................................................................................... 53 3.2.8 Statistical analysis .................................................................................................. 53 3.3 Case study: Durum Wheat Spaghetti Enriched With Red Grape Marc Flour ..... 54 3.3.1 Raw materials ........................................................................................................ 54 3.3.2 Chemicals ............................................................................................................... 54 3.3.3 Spaghetti preparation ............................................................................................. 54 3.3.4 Sensory analysis ..................................................................................................... 55 3.3.5 In vitro digestion of spaghetti ................................................................................ 55 3.3.6 Extraction of bioactive compounds ....................................................................... 56 3.3.7 Chemical Analysis ................................................................................................ 56 3.3.7.1 Determination of bioactive compounds and antioxidant activity .................... 56 3.3.7.2 HPLC ............................................................................................................... 56 3.3.8 Determination of bioaccessible glucose ................................................................ 57 3.3.9 Statistical analysis .................................................................................................. 57 3.4 Case study: Comparison Between Extraction Techniques Applied to Broccoli By- Products for Food Fortification........................................................................................ 58 3.4.1 Raw materials and chemicals ................................................................................. 58 3.4.2 Supercritical fluid extraction (SFE) ....................................................................... 58 3.4.3 Ultrasound assisted extraction (UAE) ................................................................... 59 3.4.4 Pressurized liquid extraction (PLE) ....................................................................... 59 3.4.5 Microencapsulation process of broccoli extract .................................................... 59 3.4.6 Fish burgers preparation ........................................................................................ 60 3.4.7 Polyphenol compounds extraction from fish-burger ............................................. 60 II 3.4.8 Chemical analyses .................................................................................................. 60 3.4.8.1 Determination of total phenolic compounds .................................................... 60 3.4.8.2 Determination of total flavonoid compounds .................................................. 61 3.4.8.3 Determination of antioxidant activity .............................................................. 61 3.4.9 Statistical Analysis .............................................................................................. 61 4. RESULTS AND DISCUSSION ................................................................................... 62 4.1 Case study: Wheat Bread Enriched with Artichoke By-Products .......................... 62 4.1.1 Formulation optimization ...................................................................................... 62 4.1.2 Nutritional properties ............................................................................................. 64 4.1.3 Glycemic index ..................................................................................................... 66 4.2 Case study: Production of Watermelon-based Candy without Waste and Fortification with orange by-products ............................................................................. 67 4.2.1 Quality of watermelon jelly candy ......................................................................... 67 4.2.1.1 Sensory quality ................................................................................................. 67 4.2.1.2 Chemical quality .............................................................................................. 68 4.2.2 Quality of watermelon jelly candy fortified with orange by-products .................
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